Pelgrim MAG537RVS Mode D'emploi page 35

Operation
• Meat and poultry that is cooked in the microwave for more than
about 15 minutes becomes lightly browned. Any food cooked for
a shorter time can be rubbed beforehand with a 'browning' sauce,
such as Worcestershire sauce, soya bean oil or barbecue sauce.
• Greaseproof paper prevents splattering. It also retains heat better.
Basic techniques
Arranging food
Place thicker pieces on the edge on the turntable. Foods placed on the
edge of the turntable receive the most microwaves.
Stirring
By stirring dishes regularly you distribute the heat stored in them. Always
stir from outside to inside, since the outside of the dish always becomes
hot first.
Turning
Turn large, thick foods frequently. They then cook more evenly and
quickly.
Pricking
Foods with a skin or shell, such as egg yolks, shellfish and fruit, burst in
the microwave. You can prevent this by pricking them a few times with a
fork or skewer beforehand.
Checking
Foods cook quickly. You should therefore check them frequently. Take
food out of the microwave just before it is done.
Standing
Once you have taken it out of the microwave, let the food stand covered
for, in general, 3 to 10 minutes. The food continues to cook. Foods that
have a dry crust, such as cake, should not be covered.
Freezing
When freezing foods, you can already allow for them being defrosted
easily in the microwave by not using aluminium foil or trays and by
freezing flatter portions.
EN 15